A fine use for larger squash or zucchini. We ate the bulgur on the side, and paired it with leftover Paper Beet & Onion Salad. When it was all over, I mixed the Beet & Onion leftovers and the bulgur leftovers, and had an entirely new salad, which I lunched on for a few days.

Using a flexible boning knife, hollow out the squash halves leaving about ¼ inch on the rind. It helps to do this in sections. First, trace the rind with the knife, and then cross cut the innards every 2-3 inches or so, scooping under each section with the knife to pop it out. Place the hollow rinds on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and place in a 350 degree oven.

Bring the vegetable stock, buttermilk and bulgur just to a boil in a small saucepan. Stir, lower the heat, and cover. Let simmer for 20 minutes or so.

In a cast iron skillet, brown the sausage with the onion. As that is underway, take your squash pulp to the sink and squeeze it by the handful to reduce liquid. Then, add the squash to the skillet. Let everything cook together and heat through. Add the minced garlic (unless your sausage is already sufficiently garlic-infused).

Remove the squash hulls from the oven, and fill them with the sausage mixture. Top with grated gouda. Return them to the oven and bake until the cheese is bubbly. I think I broiled mine a little towards the end.

When the bulgur is done, fluff it with a fork, season with salt and pepper, and add the butter. Stir to melt the butter, and then add the parsley.